tailieunhanh - Lecture American regional cuisine – Chapter 4: Floribbean cuisine
Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. | Chapter 4 Floribbean Cuisine American Regional Cuisine New Era Cuisine Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking styles. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas. They are lighter, with less frying and fewer oils involved in the preparation. The Early History of Florida Juan Ponce de Leon landed on the Atlantic Coast in 1513, and Spain began to colonize the area, but with Florida’s rough terrain and the Spaniards’ supply problems and weakening empire in Europe, all of their expeditions failed. They were able to establish a settlement at St. Augustine in northeast Florida in 1565, and this became the first permanent European settlement in the United States. The French disputed Spain’s right to Florida and also began to settle the area. Both sides attacked the other’s settlements, often completely destroying them. Farther north, the English became worried that the Spanish and French would threaten the Carolinas and Georgia. When the French and Indian War ended in 1763, Spain gave Florida to England. After the Revolutionary War, England gave Florida back to Spain. Finally, in 1819, Spain sold Florida to the United States. The History of Florida During the final quarter of the 19th century, large-scale commercial agriculture in Florida, especially cattle raising, grew in importance Industries such as cigar manufacturing took root in the immigrant communities of the state. Potential investors became interested in enterprises as diverse as sponge harvesting in Tarpon Springs, and the Florida citrus . | Chapter 4 Floribbean Cuisine American Regional Cuisine New Era Cuisine Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking styles. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas. They are lighter, with less frying and fewer oils involved in the preparation. The Early History of Florida Juan Ponce de Leon landed on the Atlantic Coast in 1513, and Spain began to colonize the area, but with Florida’s rough terrain and the Spaniards’ supply problems and weakening empire in Europe, all of their expeditions failed. They were able to .
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